Recipe - Israeli Vegetable Salad

Stephen Ceideburg
One half Hothouse cucumber *
8 Ripe plum tomatoes, or 4
mediumsize tomatoes, cut
in small dice
2 Green onions, chopped
3 To 4 tablespoons chopped
Italian parsley
1 To 2 tablespoons
extravirgin olive oil
1 To 2 teaspoons strained
fresh lemon juice

* or 3 pickling cucumbers or 1 mediumsized regular cucumber

Peel cucumber if desired and cut in small dice, no larger than One half inch.

Mix together minced tomatoes, cucumber, green onions and parsley. Add oil,
lemon juice and salt and pepper to taste. Serve at cool room temperature.
PER SERVING: 65 calories, 2 g protein, 8 g carbohydrate, 4 g fat (1 g
saturated), 0 mg cholesterol, 13 mg sodium, 3 g fiber.

From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini